Thermador: Patented Innovative Technolgy



Recently back from my visit to the BSH design center in Arizona, I wanted to share some of the product features that are currently being rolled out. There are are so many, I think it's going to take a few posts to share what I saw and learned.

 As a designer I get asked regularly: “what’s better, a cooktop and wall oven combination or full one piece oven?” if

space and budget aren’t a concern the answer for me is very simple. I love the convenience of the two appliances. I recently learned that Thermador introduced the first wall oven and cooktop to the market in 1947. At that time they set a new standard for luxury and convenience in the kitchen. Prior to that all cooking was done on a central hub. The idea of separating the two functions offered the homeowner a multitude of benefits, being able to remote the oven outside the work triangle keeps the space cooler when you are running the oven for long periods of time, being able to have the oven at a height that is comfortable to the individual chef means greater ease when lifting heavy roasts in and out, it de-clutters the work area, as well a making it an attractive companion to a microwave, warming drawer or steam oven and allowing the space above the cooking to become available for a more powerful hood. And although now we have dual fuel ranges, it was also the earliest way to achieve an electric oven and a gas cooktop, something we can do today with dual fuel ranges as well.

This new category of appliances became a new standard homeowners strove for and created a influx of new appliance choices as many manufacturers joined in the competition for the more well to do clientele.



Thermador's Pro Range 48" with Oven,
Steam Oven and Warming Drawer



A year after they split the oven and cooktop up, Thermador introduced their Pro Range, and while the idea of professional style ranges for the home has actually boomed over the last 15 years, Thermador has found a way to sweeten the pot once again by offering a 48” Pro Range with a full oven, a warming drawer and a built in steam oven all in one. For those of you who don’t know much about me and steam cooking, we go way back. I began using a pressure cooker when my kids were small. I bought it as a lark at a Macy’s One Day Sale, it reminded of the old TV shows I grew up watching. Miraculously, I found it was a way I could very quickly whip up delicious healthy soups and stews and other things that would sneak veggies into my kids.





Well technology has taken this cooking method one step further, the steam ovens of today do a fantastic job of roasting, slow cooking, steaming, reheating, and baking, all in less time and with better results. In fact when you speak to someone who has used one, they actually suggest it takes the place of the main one for many who try one; much the way my pressure cooker replaced my regular pots for almost everything except sautéing and low simmering.



The Thermador Patented Simmer Top Left

 Simmering brings me to a recent test I was lucky to participate in, this is a key function on a stove for anyone who likes to either eat or make sauces. With my hectic schedule there are weeks my main family staple is a pot of homemade tomato sauce. Good sauce is all about the slow simmer.

I can thank my current range who shall remain nameless for death of at least 4 sauce pots in the last two years. As we all know, good pots are expensive, I have abandoned my trusty stainless and I am trying my hand at enamel right now, but the jury is out. Back to the test, recently four high end pro-style ranges got together for 90+ minutes with a small sauce pan, the lowest possible simmer setting and a cup of chocolate chips. The results were amazing and the only one that didn’t scorch the pot or harden the chocolate was the Thermador with the unique patented Star shaped burner and the simmer setting that allows you to control the flame in an on again/off again fashion automatically. There wasn’t even a question as to the performance; the Thermador burner was far superior.

The New Freedom Series of Mudular Refrigeration

Built in with Ice and Water Through the Door

True to their ingenuity Thermador is also poised to launch the Freedom Series of built-in modular refrigeration and aside from the clean flush good looks, superior high quality 115 degree hinging, attractive easy to clean well appointed interior, and they offer an 18” and a 24” full freezer with Ice and Water through the door. Now while many of us designers don’t prefer to see these little conveniences interrupting the “flow” of our design, homeowners want them. It’s a simple fact; it’s the recliner of the kitchen.

Thank you to Thermador for making this an option as well as so many other features in your product line.









DeGustibus Cooking School Unveils New Kitchen Sponsored By Miele and Caesarstone

Salvatore Rizzo and Martha Stewart In the DeGustibus School's new Kitchen

 Martha Stewart was on hand last night for the unveiling of the new kitchen at the DeGustibus Cooking School which is located on the 8th floor of Macy's Herald Square location. Seen here with the school's Owner/Director Salvatore Rizzo, they were joined by a room full industry related professionals ranging from professional chefs, to architects, to designers and journalists. Several of the evenings  attendees were chefs who have taught at the school.



Preparing food for the guests using the new appliance from Miele



Founded in 1980 by Arlene Feltman Sailhac, who was also on hand and addressed the crowd, the school has a list of over a thousand chefs who have shared their secrets with the students who attend, including but not limited to Emeril Lagasse, Tyler Florence, and Wofgang Puck. With a history of recognizing and showcasing world class talent before they are a household name and an open enrollment, it seems to me like a course of classes here would be the unlitmate gift for any true foodie. The foods cooked and served are coupled with wines that make the perfect accompaniment, and emphasizes and promotes the importance of the professional sommelier.

The kitchen has been updated to include the latest cooking technology from Miele, including sleek induction cook tops and state of the art convection ovens. The clean minimalist design of Miele works very well in the contemporary kitchen styled for the school, but the appliances are equally beautiful in traditional kitchens. Miele products are well know for their stiking design, as well as their efficiency and precision.

The counter top is by Caesarstone, and appeared to be the recently introduced Belgian Moon, although the room was so full of anxious onlookers it was hard to to get close in. Like all Caesarstone this surface gets high praise for it's anti-microbial properties, heat and scratch resistance, and general ease of maintenance.

Many thanks to White Good's Sherry Qualls and Julie McCrary for the invite!

Cork Flooring for the Kitchen

as seen on Apartment Therapy

Here is the quick how and why on cork flooring...I get so many inquiries, but few buyers...
People want to know:

"is it really a green product?" YES
"can it be washed?" YES
"Is it easy to install" YES

· Cork as a material, is harvested from the bark of living trees, so the resource isn’t diminished by the process, in fact it seems that it encourages more rapid growth. Additionally the material we offer at MCKB is made from 100% recycled material procured from the wine stopper industry.
· The composition of the material, little air filled pockets, is what makes cork naturally quiet, dent resistant, sound absorbent, and also warm.
· The cork can be installed over existing flooring, concrete or plywood
· Anti-allergenic
· The finish is applied after the floor is installed and should not need a secondary application for 5-7 years under normal residential use.
· Recommended cleaning is regular vacuuming, occasionally should be cleaned with hardwood  floor cleaner.
· The VOC measure on the product is considered negligible
· Some manufacturers offer  a 25 year warranty with limits on finish
· Expected lifetime of 25+ years.
· Qualifies for Leed points based on the following considerations:

1.  recycled content
2. rapidly renewable material
3. low-emitting materials

All in it's a look you have to love, not for everyone... but certainly worth checking out and available in dozens of colors!

Kitchen and Bath Remodeling on the BIG Upswing in 2010

Being in this business for so long now, it's become easy to recognize trends in the business, certainly among product and  over the past two years, the undeniable slump the home remodeling industry has been in. Sunday when I listened to an interview of Kermit Baker,the American Institute of Architects’s chief economist as well as senior research fellow at the Joint Center for Housing Studies (JCHS) at Harvard University, my recent personal observations were confirmed. The remodleing industry is poised to experience a huge resurgence in business, and the primary focus of homeowners has returned to kitchens and bathrooms.
Mr. Baker mentioned in his interview with Maria Bartoromo of NBC News, that the home remodeling industry is now a $250 billion a year industry, still smaller than at it's peak but lager than the housing market at this time. He went on to say that 6-8 months ago homeowners were investing in siding, roofing, and windows, all retrofits and upgrades that offer immediate benefit in the reduction of home heating costs and/or energy efficiency.

This past November General Electric debuted the GE GeoSpring(TM) hybrid the first heat pump water heater to be ENERGY STAR(R) rated. Remember the commercial during the Olympic Games with the snow monkey lounging in their hot spring...this catchy advertising that has brought consumers in asking directly for the new technology. The GeoSpring promises to reduce energy expenses up to 62% and safe up to $320 annually on energy bills (in tests conducted by the Department of Energy), it was also awarded a Best of What's New Award by Popular Science.

According to Mr. Baker, the AIA has indications that nationally approximately 25% of remodels today incorporate some type of Green or renewable product technology. This growing trend is a very positive indication, since often green products require a larger initial investment than traditional building materials.

With the spring flowers came a rush of traffic to the kitchen showrooms around New York City and surrounding suburbs, like everyone else,  MCKB has been enjoying a spike in traffic. Once shoppers are in it's of course up to the designers and the showroom staff to gain the homeowners confidence and an opportunity to earn the business, but there is a willingness to spend that we haven't seen in about two years. Competition is fierce, homeowners are savvy and out looking for the best overall value: quality of product and workmanship are paramount. Its par for the course now that a prospective client will come in with a list, a sort of "walking tour" of NYC showrooms they are visiting on the same day and they will have a bag of literature to add my contribution to. The key for me is how to stay on the top of the pile.

Yesterday, I was with a couple in Garden City, Long Island. They were taking the first steps towards a kitchen remodel, we met in their home for the survey, and  I was retained for the project. The homeowners, who interviewed me in my showroom three times before inviting me into their home, made it clear they had been to every reputable shop in the city, hit all the big brand names and decided after two years on the browsing tour to work with myself and MCKB. I don't have to tell you how exciting that is as a designer.

One of the perks of the turnaround in the remodeling  market  is a byproduct of its roots in the correction in the housing industry.  Homeowners are remodeling to enjoy and stay in their homes, not to flip for quick cash and move on. This means projects have more a personal aspect, the materials chosen are of a better quality and the entire process is more thoughtful and yielding better results. People are obviously willing to invest more in a home they are committed to remaining in for 5+ years, so bring on the glass counter tops, inset and high end frameless cabinetry, exotic engineered wood veneers, and energy efficient appliances.

Diary of a New NYC Kitchen Designer

I have spent the last 9 years making my living as a kitchen and bath designer in the "Greater NYC" area...mainly Northern New Jersey and NYC, but occasionally in Connecticut, Delaware, Virginia, New York State, and even a project or two in Vermont, Georgia, Florida, South Carolina and Texas. Business for me has always been good to the point I never gave "job security" too much thought, I just gave my job my all and was rewarded with repeat business.

To go back in time, I had only accidentally "happened" into kitchen design. My background in home furnishings and interior design had put me in the right spot at the right time, just after the break up of my marriage. I was noticed by a store manager in a Home Depot as I raided his wall paper department. I was on my way to a client appointment and looking for materials. I was busy with my own project but also fielding questions from his customers. He liked my style and ability to juggle the task at hand while catering to many demanding my advice and guidance. He approached me and simply said "I need you here in my store."

And so it was done, I went back for an interview and then spent the next 6 months self training on his floor. John hired me in at a living wage, which was a huge relief. I never wore an "in training" button, I pushed myself hard, and I spent the first year running around like a mad woman satisfying customers, I was dedicated. I would finish my shift at 8pm and then head home to tuck my kids into bed. When they were asleep, I would sneak back to Home Depot to work on the 20-20 design program so it became like breathing to use it, I'd crawl into bed around 4am, and then start all over 3 hours later with the kids. I'd wake up in the morning calculating imaginary counter tops in square inches and costing them in various materials. In that first year, I hadn't seen the inside of the employee break room five times, and as I cruised through each day, I would chant in my head: "I'm gonna get fired, I'm gonna get fired", smiling all the way, because as hard as it was, it was the most fun!

While my mantra was my way of self-motivating, I also thought it was possible I could be fired, after all everyone is replaceable. And every kitchen designer stubs reputation along the way, we're only human after all.

One day my department manager took me aside about my sales. Anthony told me I was on track to be the top sales specialist in the country. I was taken aback, speechless, and for the first time in a year, I felt the tension leave my shoulders. I knew I was going to make it, and my pay scale began to reflect my success, I was given huge creative control over my projects and my time. I did kitchens for people in the entertainment business and major league sports players, and was respected throughout the company for the business I had built. I called depot my home in one form or another until November 2007.

In 2007, I began working for a small home improvement company that was striving for bigger and better, I was offered a very desirable compensation package to join his firm. The owner had worked for The Bil-Ray Group, a large scale remodeling company, and he aspired to have the same or better for himself. He concentrated on company growth and dedicated resources towards branding, lead generation and fleet expansion. I had my hands full trying to keep the clients happy, and deciphering the contracts. As summer and fall 2008 dished out increasingly terrible economic news which was compounded by the crisis in the panic stricken banking industry, this already unstable company was snagged by the undertow and dragged out to sea.

Leaving me, a self supporting single mom creative type, contemplating the next step for me and my family in the face of what seemed the worst times, with skyrocketing unemployment numbers and the friends telling me that things couldn't have blown up worse out there and no signs it was getting better soon.

Downsizing the year before had been a huge stroke of good fortune. My kids and I had previously been out numbered by our bathrooms, and it occurred to me this was way out of balance. Now, with much less to manage, I took a look at my situation at hand, and decided that the economy had given me permission to slow down and enjoy the children I had been working so hard to provide for. We cut back on the non-essentials, and we biked and swam all summer long, I forecasted my budget and how long I could survive, and tried to keep it real for the girls without causing them to have my worries. With no cabinets to haul, I let our big SUV go, and let my 10 year old pick out the family car: a Beetle convertible.

I networked and researched, and stayed in contact with clients of the failed business I had worked for. I did my best to see they got what they had paid for, and then offered of myself and my services beyond that. I established my own LLC, built my website, and made tough decisions. I stood with a friend,  a Cancer Survivor, battling the disease since she was 10 years old and again now. She has all my support, and in exchange I get great advice from her unique perspective.

January-February 2010, was crunch time for employment, I pulled out all the stops, and after one month of all nighters on Monster and LinkedIn Career pages,as well as pounding the actual pavement, I had four viable offers in my field. This was great news, and I think a sign of the turning times. I had applied beyond the scope of my field, and while I had interest and opportunity in other areas, the offers in the construction field were a relief and gift. With my children, I made the bold decision to become a full time commuter and chase my dream in NYC daily.

So, like so many others in the wake of the new economy, I am working harder, taking on some additional risk, willing to reinvent myself, push to new limits, and make a little less for a while, all to be on the up escalator once again. My new showroom is the Manhattan Center for Kitchen and Bath , an upscale and simply elegant design center, with experienced, helpful, and friendly staff, operating at the highest ethical and quality standards. It was a huge pleasure to join their ranks, and I will be chronicling my experiences and adventures in and around the city, the trends and the business direction.

Now that you have a little background, and a few of the characters, I hope you will join me.